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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken That's Perfect for Weeknight Dinners

Spicy Brazilian Coconut Chicken is an exciting weeknight dinner that combines rich flavors and a gluten-free twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 tsp Cumin Can substitute with ground coriander
  • 1/2 tsp Cayenne Pepper Adjust quantity to taste
  • 1/2 tsp Turmeric Increase for deeper flavor
  • 1 tsp Coriander Use ground coriander for balance
  • 1 tsp Garlic Powder Fresh garlic can be used instead
  • 1 tsp Salt Adjust according to dietary needs
  • 1/2 tsp Pepper Can substitute with white pepper
For the Chicken
  • 2 lbs Chicken Breasts Boneless, skinless
  • 2 tbsp Olive or Coconut Oil Coconut oil adds tropical flavor
For the Sauce
  • 1 medium Onion Yellow or white onion
  • 1 medium Jalapeño Pepper Opt for a milder chili if needed
  • 1 tbsp Fresh Ginger Or use ground ginger
  • 3 cloves Garlic Minced
  • 2 medium Tomatoes Can use canned tomatoes
  • 2 tbsp Lemon Juice Vinegar can be used in a pinch
  • 1 can Unsweetened Coconut Milk Avoid sweetened versions
  • 1/4 cup Fresh Parsley or Cilantro For garnish

Equipment

  • Large bowl
  • Skillet
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well and set aside.
  2. Coat the chicken breasts generously with the spice mixture, pressing firmly. Set aside for about 10 minutes.
  3. Heat oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes per side until golden brown and cooked through.
  4. In the same skillet, add remaining oil, chopped onions, jalapeño, fresh ginger, and minced garlic. Sauté for about 5 minutes until onions are translucent.
  5. Add chopped tomatoes and lemon juice. Season with salt and pepper, and cook for an additional 5 minutes.
  6. Pour in the coconut milk and stir well. Reduce heat to medium-low and let simmer for about 5 minutes.
  7. Return the cooked chicken to the skillet and let everything simmer together for an additional 5 minutes.
  8. Garnish with freshly chopped parsley or cilantro and serve hot with a side of rice or quinoa.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Adjust spice levels according to preference and ensure chicken reaches safe internal temperature.

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